Coconut Ginger Butternut Squash Soup with Lime Crema
My four-year-old picked this soup for dinner over homemade mac & cheese. My hubby, who hates squash, loves this soup, making it a winner in my book!
We’ve tried other squash soups, but this is the one because of the layered flavor profile: curry, coconut milk, ginger, lime, shallot, leek, onion, white wine, thyme, and, of course, squash. The original recipe comes from Food & Wine. I added lime crema as a garnish (thanks Sherri). The soup reheats beautifully and should be served with homemade naan or another quality bread for dipping.
Shockingly I’ve never used leeks before so I needed some tips…”Tips for Preparing Leeks. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks… Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.”
Hope you enjoy this wonderful cold-weather soup!
Coconut Ginger Butternut Squash Soup with Lime Creama
- 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 leek, white and tender green part only, thinly sliced
- 1 shallot, finely chopped
- 2 tablespoons minced fresh ginger
- 1 teaspoon curry powder
- 1/2 cup dry white wine
- 6 cups water
- 1 cup unsweetened coconut milk
- 1 thyme sprig
- Coconut shavings, for garnish (optional)
- 3/4 cup reduced fat sour cream
- Juice from 1/2 of a lime or 2 tablespoons, or to taste
- Preheat the oven to 350°. Set the peeled, seeded squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
- Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
- Add the cooked squash, water, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes.
- Discard the thyme sprig. Working in batches, puree the soup in a blender until smooth; season with salt and pepper.
- In a small bowl, mix sour cream and lime juice to taste.
- Ladle the soup into bowls, garnish with a dollop of lime crema, coconut shavings and serve.
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